Ingredients in Focus

Season Peak: Roasted Pork Loin with Rutabagas Three Ways at Hitchcock

Chef Brendan McGill takes inspiration from New Nordic cuisine for this autumnal plate.

11/16/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Black Cod with Grilled Cucumber and Tomatillo Salsa and Masa Cake at Le Petit Cochon

Chef Derek Ronspies warms up a favorite cold-weather fish with hot peppers.

10/12/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Pan-Roasted Duck Breast, Pickled Huckleberries, Juniper, and Elderberry Demi at Mkt.

Forget the blues. Chef Alvin Go touts the huckle—our summers’ swansong berry.

09/23/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Eggplant Escabeche with Charred Eggplant Puree and Yogurt at Sitka & Spruce

Chef Logan Cox creates an ode to the humble eggplant.

09/14/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Grilled Peaches with Crispy Ham and Labna at Miller's Guild

Chef Jason Wilson dares you to eat a peach.

08/17/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Eden Hill’s Tomato and Tomatillo Tartare

Two vegan diners seeking a tasting menu inspired chef Maximillian Petty’s alliterative riff on beef tartare.

08/02/2016 By Stefan Milne

Ingredients in Focus

Season Peak: King Salmon with Chanterelles and Cherry Tomato Confit at Art of the Table

Chef Dustin Ronspies composes a local, July bounty.

07/19/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Tilth’s Seared Halibut Mousse with Gray Morels

Two Seattle summer favorites share an elegant plate.

07/07/2016 By Stefan Milne